Halloumi Tabbouleh | Charalambides Christis
Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
July 9, 2024
Delicious halloumi tabbouleh with pissourkotiko traditional sheep halloumi Charalambides Christis.
Prep Time
20
mins
Cook Time
0
mins
Serves
1
Ingredients
- 1 Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, cut in cubes
- 2 Bunches Fresh Parsley, large stems discarded, finely chopped
- 1 Bunch Fresh Mint, leaves picked, finely chopped
- ½ Small Red Onion, finely chopped
- 1 Tomato, deseeded and finely chopped
- 50g Bulgur
- ½ tsp Aleppo Peppers, grinded
- 1 tbsp Sumac
- 1 tsp Fine Sea Salt
- 5 Tbsp EVOO, Extra Virgin Olive Oil
- 50ml Lemon, or as much as you like
Instructions
- In a food processor with the blades on add the halloumi, but keep 3 slices behind, and work until finely chopped. Remove from the food processor’s bowl and keep aside.
- Place a frying pan on medium/low heat and pour 1 tbsp of oil. A minute later add the 3 slices of halloumi and fry for 2-3’ per side and until golden brown. Remove from the pan and keep aside.
- In the meantime, place the bulgur in a bowl with cold water double its volume. Soak for 1 hour then place in a fine sieve and gently squeeze to remove the extra water.
- Put in a large bowl all the ingredients and toss. Pour the remaining 4 tbsp of oil and add as much lemon as you like. Add on top the fried halloumi slices and serve.
